Mexican Food and Recipes Lively Chatroom

This ceramic Enchilada pan holds 12 big enchiladas.
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Award-winning chef-restaurateur, cookbook author, and television
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Buy the Rick Bayless Mexican Kitchen Enchilada Serving Set for only $35.96

Any time is a great time to host a Mexican fiesta. This type of dinner party or get together is a wonderful way to show off your Mexican cooking skills. As far as menu choices, the possibilities are almost endless.

Mexican fiestas are typically very casual and colorful occasions. This goes for the atmosphere, food and decoration, alike. Mexican food options include everything from tamales and tacos to burritos to guacamole to salsa to refried beans to carne asada to quesadillas to margaritas to deep fried ice cream to Mexican wedding cookies to much more!

There are many dishes that can be made and frozen, ahead of time... even as far as several weeks in advance. Doing so makes it much easier to get things ready, on the day of the event.

Some recipes such as hot dips and even enchiladas or burritos can be prepared and served in crock pots, which can easily be placed along a table for serving. For outside fiestas, plugging the pots into a plug strip will eliminate the need for multiple electrical outlets.

Grilling is another great option, for outside fiestas. Even recipes as simple as grilled corn on the cob with chili butter, lime juice and a touch of cheese are more than festive when prepared in this manner.

Large green onions, also referred to as 'knob onions' are yummy grilled, as well. Grill with jalapeños, drizzle with lime juice and serve with carne asada, for a traditional treat. These onions can be found in Mexican markets.

Another idea for a Mexican fiesta, at home, is a taco bar. Similar to those seen in Mexican restaurants, a taco bar can include all the ingredients to assemble tacos, burritos, etc. be sure to include other side dishes such as tamales, nachos and refried beans.

No party, of any kind, is complete without a variety of cold beverages. Serve Mexican beer, sangria, margaritas and a selection of non-alcoholic drinks like iced tea, lemonade and soda%u2026 even ice cold water will be appreciated, by some.

To give your buffet tables a Southwestern feel you can use terra cotta tableware and serving bowls. You may also opt to use brightly covered disposable tableware that is now available in many south of the border patterns.

Pinatas are a must, for any fiesta... especially when there will be children in attendance. Again, as with the tableware, they can be purchased in many different varieties, both online and at party supply stores.

Use a very large sombrero, for a unique and inexpensive centerpiece. Place a balloon bouquet in the very center. Fill the remainder with corn chips. Place small bowls of guacamole, salsa and cheese dip around the sombrero. Enjoy!

Everyone loves Mexican food and Pinatas. Hosting a Mexican Fiesta can be a fun and rewarding experience. Your guests will enjoy it and gain new respect for your skills as a party host.

Photo by Angelica

Ingredients

# 1 cup grated American cheese
# 1/2 cup grated sharp cheddar cheese
# 1/4 cup cream
# 1 medium tomato, chopped
# 1-2 Chopped green chiles
# 1/8 teaspoon garlic powder

Directions

In medium-weight pan melt cheese on low heat. Add cream and stir constantly to prevent scorching.

Stir in tomato, chile, and garlic powder. Add more cream if needed to reach dipping consistency.

For more salsa recipes visit Mexican Recipes: Salsas and Moles

Ingredients

# 1 pound tomatillos
# 2 small chiles
# 1/4 cup green onions, chopped
# 1 cup fresh cilantro
# 1 clove garlic, peeled
# 1 teaspoon sugar
# salt

Directions

Remove dry paperlike skins from tomatillos. Coarsely puree uncooked tomatillos, chiles, green onions, cilantro leaves, and garlic in blender. Season with salt to taste and add 1 teaspoon sugar.

For more salsa recipes visit Mexican Recipes: Salsas and Moles

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico Chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

Directions

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Heat a skillet over medium-high heat. Toast Chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked Chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

For more Beef and Pork recipes visit Mexican Recipes: Beef and Pork

3 ripe tomatoes, seeded and chopped
1/2 cup cucumber, peeled, seeded and chopped
2 to 3 cloves of garlic, minced
1/2 cup cilantro, chopped, no stems
1 or more jalapeno, seeded and finely chopped
3 green onions, chopped
1 teaspoon fresh lime juice or more to taste
salt to taste

Directions

Slice the tomato in quarters and remove seeds and gel. Chop into small chunks.

Add the rest of the ingredients and stir. Allow the mixture to sit in the refrigerator 30 minutes or so to let the flavors mingle.

Serve this Pico De Gallo recipe with any of my mexican food recipes for some great meals.

This is such a delicious appetizer you may want to double the recipe because it disappears fast.

For more salsa recipes visit Mexican Recipes: Salsas and Moles

Grilling Great Mexican Style Beef

You ever wonder what makes those fajitas so good or that carne asada one of the best plates of beef you ever had? Wouldn't it be great to prepare a tasty serving of grilled beef to rival that of Mexican chefs all over? Of course it would, but you have to know the secret. The secret is the marinade.

Read the full article @ Mexican Food

Who Put the Heat In My Chillis

Chilli peppers are HOT! The heat of chilli peppers is measured in Scoville Units (SHU). SHU is a rank of a peppers heat ranging from 0 (the most mild) to, well, a really big number (pretty dang hot).

Armed with this information, one can conclude nothing about the heat of chilli peppers. Examples are needed to create a frame of reference.

Read the full article @ Mexican Food

Making Great Pico De Gallo

Pico de Gallo is a great addition to any Mexican style dinner. Used as a condiment or a dip, it can add a unique flavor and festive coloring to your Mexican style dishes. Whether you are using it as a salsa for tortilla chips, as a condiment for your burritos, or as a garnish with enchiladas and rice, many agree that a little "pico" adds a lot to the meal. It's just that good.

Read the full article @ Mexican Food